Steak and Shrimp Tacos with Chimichurri Recipe

Introduction

Steak and shrimp tacos with chimichurri bring bold, vibrant flavors to your taco night. Combining tender skirt steak, spicy shrimp, and a fresh herb sauce, these tacos are a delicious way to impress family and friends.

Ingredients

• 2 pounds skirt steak
• 1 pound raw shrimp
• 2 tablespoons SPG blend (salt, pepper, garlic powder)
• 2 tablespoons blackening seasoning
• Yellow corn tortillas
• 4 oz Oaxaca cheese
• Juice from 2 naval oranges
• Juice from 3 limes
• 1/4 cup green onions
• 1/4 cup cilantro
• 2 tablespoons BBQ rub
• 12 oz lager beer
• 1/2 cup olive oil
• 1/4 cup parsley
• 1/4 cup cilantro
• 3 cloves minced garlic
• 2 tablespoons red wine vinegar
• Juice from 1 lemon
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes

Instructions

1. Step 1: In a bowl, combine the juice from 2 naval oranges, juice of 3 limes, 1/4 cup green onions, 1/4 cup cilantro, 2 tablespoons BBQ rub, and 12 oz lager beer to create the marinade.
2. Step 2: Add the skirt steak to the marinade, cover, and refrigerate for at least 2 hours or preferably overnight for best flavor.
3. Step 3: Preheat your grill to high heat for direct grilling.
4. Step 4: Remove the steak from the marinade, pat dry, and lightly season the outside with the SPG blend.
5. Step 5: Thread the shrimp onto skewers and season evenly with blackening seasoning.
6. Step 6: Prepare the chimichurri by finely chopping parsley, cilantro, and minced garlic. Mix these with olive oil, red wine vinegar, lemon juice, salt, black pepper, and crushed red pepper flakes in a bowl.
7. Step 7: Grill the skirt steak for 3-4 minutes per side over direct heat, until it reaches 135°F internal temperature. Remove and let rest for 5-10 minutes.
8. Step 8: Grill the shrimp skewers for 2-3 minutes per side until they reach 145°F internal temperature, then remove from grill.
9. Step 9: Slice the rested skirt steak against the grain and chop into bite-sized pieces for tenderness.
10. Step 10: Assemble tacos by layering steak, shrimp, and Oaxaca cheese on warm yellow corn tortillas. Drizzle with chimichurri and serve immediately.

Tips & Variations

• For extra smoky flavor, add a pinch of smoked paprika to the chimichurri sauce.
• Use fresh, peeled shrimp for the best texture and grilling results.
• If you don’t have a grill, cook steak and shrimp on a hot cast-iron skillet or grill pan indoors.
• Swap Oaxaca cheese for crumbled queso fresco or shredded Monterey Jack for a milder taste.
• Marinate the shrimp for 15-20 minutes separately if you prefer a less intense seafood flavor.

Storage

Store leftover steak, shrimp, and chimichurri separately in airtight containers in the refrigerator for up to 3 days. Reheat steak and shrimp gently in a skillet over low heat to avoid drying out. Fresh tortillas are best warmed just before serving to maintain softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak for this recipe?

Yes, flank steak or flat iron steak are good alternatives as they also benefit from marinating and grill well, though cooking times may vary slightly.

How do I know when the shrimp and steak are cooked properly?

Using a meat thermometer is the best way: steak should reach 135°F for medium rare, and shrimp should be 145°F. Shrimp will turn pink and opaque when done.

Steak and Shrimp Tacos with Chimichurri Recipe

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★★★★★

4.6 from 72 reviews

• Author: Simon
• Total Time: 2 hours 30 minutes (including marinating time)
• Yield: 6–8 tacos 1x

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Description

These Steak and Shrimp Tacos with Chimichurri are a vibrant and flavorful dish combining juicy grilled skirt steak and perfectly seasoned shrimp, topped with tangy chimichurri sauce and melted Oaxaca cheese, all wrapped in traditional yellow corn tortillas. Ideal for taco nights, this recipe features a marinade that infuses the steak with citrus and herbs, while the shrimp are spiced with a smoky blackening seasoning. Grilling adds a delicious char and smokiness that elevate these tacos into a crowd-pleasing meal.

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Ingredients

Scale 1x2x3x

Meat and Seafood

• 2 pounds of Skirt Steak
• 1 pound of raw shrimp

Marinade

• Juice from 2 naval oranges
• Juice from 3 limes
• 1/4 cup green onions, chopped
• 1/4 cup cilantro, chopped
• 3 tbsp BBQ rub
• 12 oz lager beer

Seasonings

• 2 tbsp SPG blend (salt, pepper, garlic powder)
• 2 tbsp blackening seasoning

Chimichurri Sauce

• 1/2 cup olive oil
• 1/4 cup parsley, finely chopped
• 1/4 cup cilantro, finely chopped
• 3 cloves garlic, minced
• 2 tbsp red wine vinegar
• Juice from 1 lemon
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp crushed red pepper flakes

Assembly

• Yellow corn tortillas
• 4 oz Oaxaca cheese

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Instructions

1. Prepare the Marinade: In a large bowl, combine the juice of 2 naval oranges, juice from 3 limes, chopped green onions, chopped cilantro, 3 tablespoons of BBQ rub, and a 12 oz lager beer. Mix well to blend all the flavors.
2. Marinate the Skirt Steak: Add the skirt steak to the marinade, ensuring it is fully submerged. Cover and refrigerate for at least 2 hours, but preferably overnight to allow the flavors to deeply penetrate the meat.
3. Preheat the Grill: Heat your grill to direct high heat, preparing it for both the steak and shrimp cooking.
4. Season the Steak: Remove the skirt steak from the marinade and pat it dry with paper towels. Lightly coat the outside of the steak with a SPG blend of salt, pepper, and garlic powder to enhance the crust as it grills.
5. Prepare the Shrimp: Thread the raw shrimp onto skewers and season them evenly with the blackening seasoning for a smoky, spicy flavor.
6. Make the Chimichurri Sauce: Finely chop parsley, cilantro, and garlic by hand. Combine these with olive oil, red wine vinegar, lemon juice, salt, black pepper, and crushed red pepper flakes in a bowl. Stir well to emulsify and set aside to let the flavors meld.
7. Grill the Skirt Steak: Place the steak over direct high heat and grill for about 3-4 minutes per side. Use a meat thermometer to check for an internal temperature of 135°F for medium rare. Remove from grill and let it rest for 5-10 minutes to allow juices to redistribute.
8. Grill the Shrimp: Place the shrimp skewers on the grill and cook for 2-3 minutes per side until they reach an internal temperature of 145°F and develop a nice char.
9. Slice the Steak: Cut the rested skirt steak against the grain into thin slices. Then chop the slices into bite-sized pieces to maximize tenderness in each taco bite.
10. Assemble the Tacos: Warm yellow corn tortillas on the grill or stovetop. Layer Oaxaca cheese, chopped steak, and grilled shrimp onto each tortilla. Top with a generous spoonful of chimichurri sauce before serving for a vibrant and delicious taco experience.

Notes

• Marinating the steak overnight intensifies flavor and tenderizes the meat.
• Using a meat thermometer ensures perfect doneness for both steak and shrimp.
• Chimichurri sauce can be made ahead and stored in the refrigerator for up to 3 days.
• Yellow corn tortillas add an authentic texture and flavor; warm them before assembly for pliability.
• For safety, soak wooden skewers in water for 30 minutes before grilling to prevent burning.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Mexican

Keywords: steak tacos, shrimp tacos, chimichurri, grilled tacos, skirt steak, Mexican tacos, seafood tacos